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Caramelized Onion and Pecorino Pasta
The mild, wheaty taste of pasta is a great backdrop for super-sized flavors. This recipe is a delicious combination of contrasts. The sweetness of deeply caramelized onions is balanced by salty, umami-packed anchovies (fish sauce is a good substitute) and funky pecorino Romano cheese (Parmesan is great, too). A splash of vinegar brings brightness and chives (or scallions) offer color and herbal freshness. We cook the pasta in a scant amount of water—only 3 quarts—then use some of the extra-starchy liquid to build sauciness in the dish.
4 to 6
Servings
30 minutes
Ingredients
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1
pound linguine OR spaghetti OR fettuccine
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Kosher salt and ground black pepper
Directions
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01In a large pot, bring 3 quarts water to a boil. Add the pasta and 2 teaspoons salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 1½ cups of the pasta cooking water, then drain.
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March 12, 2024
Simple and excellent
Absolutely delicious. Very easy to make.
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